Hot saffron milk caps for the winter

Hot saffron milk caps for the winter are a delicious homemade preparation that will diversify your home menu. The finished treat can simply be eaten with bread, added to homemade salads, or served with hot side dishes. To prepare mushrooms for long-term storage, use a proven culinary selection of six cooking recipes with step-by-step photographs.

Hot salting of saffron milk caps for the winter

Hot pickling of saffron milk caps for the winter is a very tasty and easy-to-make preparation that is definitely worth taking note of. These mushrooms will be very crispy and interesting in taste. To prepare, use a proven step-by-step recipe from our selection.

1. 
   To pickle saffron milk caps using a hot method for the winter, we will prepare the required amount of mushrooms.
2. 
   We sort out the saffron milk caps and rinse them well under water.
3. 
   Next, boil the mushrooms and wash them again, discarding them in a colander.
4. 
   Boil two glasses of water and dilute salt in it. Pour salted water over the mushrooms, add peppercorns and dried dill.Place a weight on top and leave the workpiece for 3-4 hours.
5. 
   After a while, pour the brine into a saucepan and boil it.
6. 
   Place currant leaves in sterilized jars. Place the mushrooms and pour hot brine over them. Cover with plastic lids and let cool completely. Afterwards we put it in the refrigerator.
7. 
   Hot salting of saffron milk caps for the winter is complete.

Hot pickled saffron milk caps for the winter

Hot pickled saffron milk caps for the winter will delight you with their interesting taste and appetizing appearance. They can be served as a cold appetizer with bread or along with hot side dishes. Be sure to try cooking for long-term storage using our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 0.5 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Water – 1 l.
• Salt – 2 tsp.
• Sugar – 2 tsp.
• Garlic – 3 cloves.
• Vinegar essence 70% – 1 tbsp.
• Black peppercorns – 8 pcs.
• Cloves – 3 pcs.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. For hot pickled saffron milk caps for the winter, take a kilogram of mushrooms. They must first be sorted out.

Step 2. Next, rinse the ingredient under water. Cut mushrooms that are too large into pieces.

Step 3. Boil the saffron milk caps in salted water for 30 minutes after boiling. Then we discard them in a colander.

Step 4. Wash and sterilize the jars. Boil the lids.

Step 5. For the marinade, boil water with sugar, salt and spices.

Step 6. Place the mushrooms in jars with garlic cloves. Fill with marinade and add vinegar essence. Roll it up, turn it upside down, wrap it in a blanket and leave until completely cool.

Step 7. Hot pickled saffron milk caps are ready for the winter. Take it away for storage!

Hot saffron milk caps with vinegar in jars for the winter

Hot saffron milk caps with vinegar in jars for the winter are an appetizing and easy-to-make preparation that will definitely diversify your home menu. These mushrooms are very crispy and have an interesting taste. To prepare, use a proven step-by-step recipe from our selection.

Cooking time – 40 minutes

Cooking time – 20 minutes

Portions – 0.5 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 12 gr.
• Apple vinegar – 15 ml.
• Dill umbrella – 2 pcs.
• Coriander seeds - to taste.
• Mustard seeds - to taste.
• Bay leaves - to taste.
• Water – 1 l.

Cooking process:

Step 1. To prepare saffron milk caps using the hot method with vinegar in jars for the winter, first of all, sort out and wash the mushrooms. Chop them and put them in a saucepan.

Step 2. Add mushrooms with salt and spices from the list.

Step 3. Pour a liter of water here.

Step 4. Bring the mixture to a boil and then cook for about 10-12 minutes.

Step 5. Using a slotted spoon, remove the boiled mushrooms from the hot marinade.

Step 6. Pour vinegar over the saffron milk caps. Mix everything well.

Step 7. Place the mushrooms and vinegar in a sterilized jar.

Step 8. Add hot marinade and place the workpiece in a pan with a towel on the bottom and water. Bring to a boil and sterilize for 20 minutes. Then remove the jar from the boiling water and close the lid.

Step 9. Hot saffron milk caps with vinegar in jars are ready for the winter. Turn it upside down, let it cool completely and put it away for storage.

Hot saffron milk caps with garlic for the winter

Hot saffron milk caps with garlic come out very tasty, appetizing and aromatic for the winter. A crispy snack will not only diversify your home menu, but also decorate the holiday table.To prepare, we recommend using our proven recipe with step-by-step photographs.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 0.5 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Garlic – 5 cloves.
• Dill – 1 bunch.
• Bay leaf – 5 pcs.
• Black peppercorns – 10 pcs.
• Salt – 1 tbsp.

Cooking process:

Step 1. To prepare hot mushrooms with garlic for the winter, first of all, sort and wash the mushrooms. Fill them with water, salt and boil.

Step 2. At this time, prepare the spices. We wash the dill and chop it. Cut the garlic cloves into pieces.

Step 3. Pour the garlic and other spices with water. Boil the contents, cover with a lid and let cool. Add salt to taste during the process.

Step 4. By this time the mushrooms will boil.

Step 5. Remove all the foam, cook for a couple more minutes and turn off the heat.

Step 6. Place the mushrooms in a colander and let the water drain. Afterwards, the product is immersed in a marinade with garlic.

Step 7. Boil the contents again. Boil for 15 minutes and pour into a sterilized jar. Close the lid, wrap it up and let it cool completely. We don't turn it over.

Step 8. Hot saffron milk caps with garlic are ready for the winter. Store in a cool place.

Saffron milk caps in their own juice using the hot method

Hot saffron milk caps in their own juice will pleasantly surprise you with their rich taste and appetizing appearance. They can be served as a cold appetizer with bread or paired with hot side dishes. Be sure to try cooking for long-term storage using our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 1.4 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Bay leaf – 4 pcs.
• Cloves – 3 pcs.
• Sweet peas – 5 pcs.
• Onions – 1 pc.
• Dill – 1 bunch.
• Vegetable oil – 2 tbsp.
• Vinegar 6% – 3 tbsp.
• Salt - to taste.
• Water – 300-500 ml.

Cooking process:

Step 1. To prepare saffron milk caps in their own juice, hot-sort and wash the mushrooms. Divide them into halves, boil with water and then drain all the liquid.

Step 2. Pour in a little cold water again, add onions, spices and salt. Boil the contents and then reduce the heat.

Step 3. Add dill to the mushrooms and continue cooking for about 25 minutes.

Step 4. Place bay leaves, peppercorns in sterilized jars, pour in vegetable oil and vinegar.

Step 5. Pour the mushrooms in their own juice here.

Step 6. Roll up, turn upside down, wrap in a blanket and leave until completely cool.

Step 7. The saffron milk caps in their own juice are ready in a hot way. Put it away for storage.

Ryzhiki for the winter using the hot method without vinegar

Ryzhiki for the winter using the hot method without vinegar is an incredibly tasty and easy-to-make preparation that is definitely worth taking note of. These mushrooms will be very crispy and interesting in taste. To prepare, use a proven step-by-step recipe from our selection.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 1 l.

Ingredients:

• Saffron milk caps – 2 kg.
• Salt – 1 tbsp.
• Citric acid – 3 g.
• Water – 300 ml.
• Black peppercorns – 3 pcs.
• Sweet peas – 3 pcs.

Cooking process:

Step 1. To prepare saffron milk caps for the winter using the hot method without vinegar, measure out two kilograms of mushrooms and sort them out.

Step 2. Clean the saffron milk caps well and rinse them under water.

Step 3. In a saucepan, boil water with salt and citric acid.

Step 4. Place the prepared mushrooms here, turn off the heat and let stand for about 30 minutes.

Step 5. Then turn on the fire.Boil the mushrooms in brine and cook them for about 10 minutes.

Step 6. Pour the treat into sterilized jars. We also put spices here. Roll it up, turn it upside down, wrap it in a blanket and leave until completely cool.

Step 7. The saffron milk caps are ready for the winter using the hot method without vinegar. Store in a cool place.